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Time Out says

This venue was featured in our August 23, 2012, Fall Preview issue. It is expected to open fall 2012. Dig into Mediterranean dishes, composed of spit-roasted meats and produce harvested at local farms, at this brick-walled rotisserie. The only thing separating the dining room from the kitchen is a rough-hewn black-walnut table, which the chefs use as their pass. Early November.